If you are a 'real' traveler and not just a tourist, you must indulge in the local cuisine of your destination. Singapore is a great place for a foodie, a close second to Malaysia. But the debate between which one of the 'causeway cousins' has better food will probably never end. Coming from anywhere other than Malaysia, the variety of food in Singapore is truly mind-boggling. The term 'Asian cuisine' takes on mammoth proportions - Peranakan, mainland Chinese, Thai, Malaysian, Vietnamese, South Indian - I could just go on and on but you get the drift. There will be lots of Singapore entries on the blog. We'll start with something more upscale and touristy in the Clark Quay quarter.
Clark Quay is a nightlife hotspot - lots of bars, clubs, restaurants, characters - the whole rainbow. The restaurants are of course pricier than your average Singapore food prices. Our first night in town, my friends and I probably wanted to feel more special than the average weekend so we opted for a fancy Thai place on Clark Quay - Renn Thai.
Here we have the wonderful honey glazed chicken with fried garlic. The chicken was thinly sliced and fried crisp and the garlic beautifully golden fried. The chicken was flavored with a basic soya sauce marinade it seemed, with a generous drizzle of honey. The strong taste of the garlic and the sweetness of the honey should have been a good balance but honey was a bit over powering. But nothing some Thai chilli sauce couldn't balance out. The dish works perfectly on its own and with steamed white rice as well. But check this, this meal with white rice and a drink set me back by SGD 50. Bit much if you ask me. Good food but the place is obviously aimed at the tourist dollar. Or perhaps abusing the tourist dollar.
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